The Kindness of Korma
There are times when I fancy a good Indian vegetable korma like I would a warm, loaf of home-baked bread. Never mind that my recipe calls for 22 ingredients—I hope I don’t lose you here.
I keep most of the items on hand and leave out what I don’t have. If I want protein, I add a store-bought roasted chicken or ground beef. But it’s easy to go paleo, gluten free, or vegan.
Korma vs. Curry
First, let’s dispel the idea that korma is an overly spicy dish. Flavorful, yes; spicy, nah. While some curries can cause the taste buds to radiate, a korma is mildly spiced. Like a favorite casserole, this Indian dish is pure comfort food adaptable to the whims of each family.
Like an Indian Stew
I can’t duplicate a true Korma, but my version is respectable, considering I’ve only been cooking Indian dishes in recent years. I especially enjoy experimenting with the spices: cumin, coriander, cardamom, and turmeric.
My Korma is loaded with vegetables. Indian cooks call such a recipe Navratan, or nine gems.” I seldom get up to nine vegetables, but you can clean out your refrig in a hurry with this dish.
Unlike some Korma recipes, this one doesn’t call for tomatoes or tomato paste, though I find the addition of spinach a nice touch. Instead of yogurt, I prefer using canned coconut milk, regular or lite. Turmeric brings a pleasant yellowish hue to the dish, as well as a slew of health benefits.
Here’s my latest version of this creamy, nutty, mildly-spiced korma. It’s especially good with Basmati rice and naan bread. Chunks of roasted chicken give a quick, flavorful shot of protein.
I refer to this recipe as Condo Korma, because I often make it for myself with enough left over for the next meal. I usually wear an apron when preparing and eating this dish.